Assyrian Chicken And Potatoes With Yellow Rice Recipe

Ingredients for Assyrian Chicken And Potatoes With Yellow Rice

• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 2 tablespoons chopped fresh parsley
• 1 whole 3-4 lb chicken
• 2 tablespoons butter
• Olive Oil
• 1 large onion, chopped
• Garlic Cloves
• 2 lbs small red potatoes, quartered
• 1 1/2 cups long-grain rice
• 3 cups boiling water or chicken broth

How to Make Assyrian Chicken And Potatoes With Yellow Rice

1. Preheat oven to 375°F (190°C).
2. In a small bowl, combine 1 teaspoon ground turmeric, 1/2 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1 teaspoon salt, 1/2 teaspoon paprika, and 2 tablespoons chopped fresh parsley.
3. Rub the spice mixture all over a whole 3-4 lb chicken.
4. Heat 2 tablespoons butter and 1 tablespoon olive oil in an oven-safe skillet over medium-high heat.
5. Add 1 large chopped onion and sauté until softened, about 5 minutes.
6. Add 4 cloves minced garlic and cook for 1 minute more.
7. Brown the chicken on all sides in the skillet.
8. Remove the chicken from the skillet and set aside.
9. Add 2 lbs small red potatoes, quartered, to the skillet and cook until lightly browned, about 5-7 minutes.
10. Place the potatoes in the casserole dish.
11. Place the chicken on top of the potatoes in the casserole dish.
12. Cover the casserole dish with foil.
13. Bake for 40 minutes.
14. Uncover the casserole dish and bake for another 20 minutes, or until the chicken is cooked through and the potatoes are tender.
15. While the chicken is baking, prepare the rice:
16. Heat 2 tablespoons olive oil in a medium saucepan over medium heat.
17. Add 1 1/2 cups rinsed long-grain rice and 1/2 teaspoon turmeric.
18. Fry until the rice is lightly toasted and puffed, about 3-4 minutes, being careful not to burn it.
19. Add 3 cups boiling water or chicken broth and a pinch of saffron threads (optional).
20. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through and the liquid is absorbed.
21. Fluff the rice with a fork before serving.
22. Serve the saffron yellow rice under the baked chicken and potatoes.